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Beranda / #ThePerfectandTasty Food >>>> Vegan Creamy Polenta and Red Wine Mushrooms

#ThePerfectandTasty Food >>>> Vegan Creamy Polenta and Red Wine Mushrooms







#ThePerfectandTasty Food >>>> Vegan Creamy Polenta and Red Wine Mushrooms


 This is the great dishes. And this recommended to you to do at home. This dish is very fresh, made from selected ingredients, which will make our body become healthier and fitter. And most importantly we can make it ourselves at home

 From children to adults can enjoy this dish. Can be enjoyed for breakfast, lunch or dinner. 

 We don't need to buy this dish at a restaurant or market, because we can make it ourselves at home. So guys try it 😉

Ingredients

 Creamy Polenta

  • 4 Cups Water
  • 1 1/2 Teaspoons Salt
  • 1 Cup Cornmeal
  • 3 Tablespoons Vegan butter, I used Earth Balance


 Red Wine Mushrooms

  • 1 Tablespoon Olive oil
  • 4-6 Cloves Garlic, chopped
  • 16 Ounces Mushrooms, I used baby Bella and shiitake(sliced)
  • 1 Teaspoon Rosemary, dried
  • 1/2 Cup Red wine, vegan
  • 3/4 Cup Vegetable Broth
  • 1 Teaspoon Cornstarch
  • Salt and pepper to taste



 Instructions

  1. First, start on the polenta. Bring the water and salt to a boil in a medium-sized saucepan. Then pour the cornmeal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the cornmeal will clump together. Make sure it is all combined and there are no lumps.
  2. Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid. 
  3. In the meantime, make the red wine mushrooms. Heat the olive oil on medium high in a non-stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
  4. Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. 
  5. Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine. 
  6. Now, whisk together the veggie broth and cornstarch. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
  7. Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.
  8. Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce. 




Thank you for coming to my blog and enjoyed to try to make this food at home, good luck